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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 518
- Total Fat
- 42 g
- Saturated Fat
- 18 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 74 mg
- Sodium
- 1053 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 518
- Total Fat
- 42 g
- Saturated Fat
- 18 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 74 mg
- Sodium
- 1053 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
Cook’s Note
The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!
My Private Notes
Show:
The Pioneer Woman
Episode:
Triple Act
